Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Yield
16 servings (serving size: 1 slice)

Category Finalist, Desserts. "This cake is even better on the second day." --Anna Ginsberg, Austin, TX

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.

Step 3

Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.

Step 4

Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Ratings & Reviews

jmeleeS's Review

LamDaly
February 11, 2014
Amazing pound cake! I just made this cake after years of looking at the recipe and wanting to try it out; I had most of the ingredients on hand so I gave it a go. I had to make a few modifications: 1) I used only 1/2 cup of granulated sugar and 1 & 1/2 cups of brown sugar; 2) I used 1/3 less fat cream cheese (~3-4 tbsp.); 3) I added 1/2 cup of mini chips & 4) I only used 1/4 cup Bailey's Irish Cream and the remaining 2/3 cup I substituted low-fat buttermilk. Personal opinion is that the cake is nicely flavored with Bailey's at 1/4 cup (which is the size of a mini bottle) - a full 3/4 cup, I think would make it pretty boozy. Overall, the cake was nice and tender / very moist (I cooked for ~10 min less than the recipe) and it just gets better over time so feel free to bake ahead and serve within 1-2 days of cooking. I will absolutely make this again and again with my modifications (and probably would add more chips next time); enjoy!

mary327's Review

dtougas
November 06, 2012
N/A

ViennaVAfoodie's Review

StizzleBrizz
July 22, 2012
A little dense, but really tasty. I liked this better the second day, when the liquer soaked the cake. I followed the recipe exactly, except I used mini-chocolate chips instead of regular chocolate chips. I will definitely be making this again.

LamDaly's Review

jmeleeS
May 22, 2012
The first time I made this cake I followed the directions and used fat-free cream cheese and it was awful. The second time I made the cake I used regular cream cheese and it was was somuch better. Very moist and flavorful. Would definitely make again.

Scmeade's Review

Scmeade
January 29, 2011
This cake never fails to win raves, and at least one person asks for the recipe every time I bake it.

dtougas's Review

cerfenberg
September 14, 2010
I made this cake for my birthday. I used regular sized giradelli dark chocolate chips instead and followed other comments and used 1/2 cup instead of 1/4 cup of chips. My husband and I thought it could use more chips still, but that could be from the size used. Otherwise, this cake was awesome! I plan to make it again for the holidays as I know our families will enjoy it.

Sarah9604's Review

mary327
April 07, 2010
Didn't like this cake. Taste was not very good, though was very moist on inside. Will not make this again.

lhrpilotmom's Review

Sarah9604
February 23, 2010
My dinner guests loved this. Next time, I will add more choclate chips. I did not find it dry, but did use low-fat vice non-fat cream cheese. I baked it for exactly 55 minutes in my gas oven. I served it with a small scoop of coffee ice cream, which really seemed to go well with the Irish Cream flavor.

StizzleBrizz's Review

lhrpilotmom
December 13, 2009
Delicious and dense pound cake with a nice fine crumb. More moist than it looks :) I followed the recipe exactly, but forgot to set my kitchen timer. I was worried about over cooking (per previous reviews), but just continued to check it for a golden brown color. It came out fine, not dried out at all. Highly recommend!

cerfenberg's Review

ViennaVAfoodie
October 12, 2009
I agree that it is very important to NOT OVERBAKE, it will make or break this cake. Super rich, delicious unique flavor.